Directions
Bring a large pot of salted water to boil. Add the pasta and cook until al dente. Stirring occasionally.

Mince the garlic in a food processor. Add the Laughing Cow Light Creamy Swiss Wedges, cream cheese, 3/4 teaspoon of salt, 1/2 teaspoon of pepper, and half of the spinach leaves. Blend until the mixture is smooth and creamy. Set the cheese and spinach mixture aside.

Meanwhile, place the remaining spinach leaves in a large bowl.

Drain the pasta, reserving 1 cup of the cooking liquid. Spoon the pasta atop the spinach leaves in the bowl. Scrape the cheese and spinach mixture over the pasta mixture and toss to coat, adding enough reserved cooking liquid to moisten. Season the pasta, to taste, with salt and pepper. Sprinkle the Parmesan over and serve.

DIRECTIONS
Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat and set aside.

In medium bowl, whisk the flour, salt, and baking soda together. Set aside.

In the bowl of a stand mixer, cream the butter and sugars together until creamy and smooth. Add in the egg and vanilla extract.

Slowly mix in the flour, until combined. Stir in mini chocolate chips.

Roll dough into tiny balls, about 2 teaspoons of dough. Place on baking sheet and slightly flatten with the palm of your hand. Bake for 8 minutes or until cookies are golden brown and set. Remove from the oven and let cool on baking sheet for two minutes. Transfer to a wire rack to cool.

Sift the flour, cocoa and baking soda together.Working with a stand mixer, preferably fitted with a paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed until soft and creamy. Add both sugars, the salt andvanilla extract and beat for 2 minutes more.

Turn off the mixer. Pour in the flour, drape a kitchen towel over the stand mixer to protect yourself and your kitchen from flying flour and pulse the mixer at low speed about 5 times, a second or two each time. Take a peek — if there is still a lot of flour on the surface of the dough, pulse a couple of times more; if not, remove the towel.

Continuing at low speed, mix for about 30 seconds more, just until the flour disappears into the dough — for the best texture, work the dough as little as possible once the flour is added, and don’t be concerned if the dough looks a little crumbly. Toss in the chocolate pieces and mix only to incorporate.

Turn the dough out onto a work surface, gather it together and divide it in half. Working with one half at a time, shape the dough into logs that are 1 1/2 inches in diameter. Wrap the logs in plastic wrap and refrigerate them for at least 3 hours. (The dough can be refrigerated for up to 3 days or frozen for up to 2 months. If you’ve frozen the dough, you needn’t defrost it before baking — just slice the logs into cookies and bake the cookies 1 minute longer.)

GETTING READY TO BAKE: Center a rack in the oven and preheat the oven to 325 degrees F. Line two baking sheets with parchment or silicone mats.Working with a sharp thin knife, slice the logs into rounds that are 1/2 inch thick. (The rounds are likely to crack as you’re cutting them — don’t be concerned, just squeeze the bits back onto each cookie.) Arrange the rounds on the baking sheets, leaving about 1 inch between them.

Bake the cookies one sheet at a time for 12 minutes — they won’t look done, nor will they be firm, but that’s just the way they should be. Transfer the baking sheet to a cooling rack and let the cookies rest until they are only just warm, at which point you can serve them or let them reach room temperature.

SERVING: The cookies can be eaten when they are warm or at room temperature — I prefer them at room temperature, when the textural difference between the crumbly cookie and the chocolate bits is greatest — and are best suited to cold milk or hot coffee.

STORING: Packed airtight, cookies will keep at room temperature for up to 3 days; they can be frozen for up to 2 months.

DIRECTIONSPreheat the oven to 350°F. Line two large baking sheets with parchment paper or a silicone baking mat.

Put the chocolate and butter in a heatproof bowl and set it over a saucepan of barely simmering water, stirring occasionally, until completely melted and smooth.

In the meantime, stir together the eggs, vanilla and sugar in a medium bowl. Set aside.

In a small bowl, sift together the flour and baking powder.

Add the melted chocolate mixture to the egg mixture and stir to combine well. Slowly add the dry ingredients, folding them into the batter. Once all of the flour is incorporated, stir in the chocolate chips.

Scoop 1½ tablespoons of dough (a medium cookie scoop’s worth) onto prepared baking sheets. Bake for 10-12 minutes or until they are firm on the outside. Like brownies, do not overbake! Leave to cool completely on the baking sheets.

DIRECTIONS
Preheat the oven to 350°. Line baking sheets with parchment paper, or silpats.
In a bowl, whisk the flour, baking soda and salt.

Using a mixer, beat the butter with both sugars at medium speed until light and fluffy, about 1 minute. Beat in the eggs and vanilla extract.

On low, beat in the dry ingredients, just until incorporated. Stir in the chocolate chips and pretzel pieces.
Using a medium sized cookie scoop, scoop batter onto baking sheets. Leaving about 2-3 inches between balls.

Bake for 10-12 minutes, or until golden brown. Let sit on baking sheet for 3 minutes, then move to wire cooling rack.

DIRECTIONSPreheat oven to 375°F. Line two baking sheets with parchment paper or Silpats. Set aside.Whisk flour, salt, baking soda, and baking powder in a bowl medium bowl, set aside.Cream butter and sugars together in a stand mixer fitted with the paddle attachment until smooth. About two minutes. Add egg and vanilla and beat until smooth.On low speed, slowly add in the flour mixture until just combined. Stir in chocolate chips and pretzel M&M's.Drop heaping tablespoonfuls of dough on prepared baking sheets 2 inches apart. Sprinkle with sea salt. Bake 10-12 minutes until cookies are slightly golden around the edges. Transfer cookies to a cooling rack and let cool completely.

DIRECTIONS
Preheat oven to 375 degrees F. Line a baking sheet with parchment paper or silicone mat. Set aside.

In a medium bowl, sift flour, baking soda, salt, and cocoa. Set aside.

With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract. Mix until blended.

Slowly add flour mixture to sugar mixture and blend well. Take a spoonful of chocolate cookie dough and wrap around one Rolo candy. Make sure Rolo is completely covered with cookie dough. Roll dough ball in sugar and place on prepared baking sheet. Continue until you run out of cookie dough.

Bake cookies for 7-10 minutes. Remove from oven and let sit on cookie sheet for 3-5 minutes. Move to a cooling rack and cool completely.

Bake cookies until barely golden, about 15 minutes. Transfer cookies to a wire rack to cool slightly 8 to 10 minutes. While still warm, place cookies in the sugar-filled bag; toss to coat. Bake or freeze remaining dough. Store baked cookies in an airtight container for up to 2 weeks.

Fold in pecans, caramel pieces and chocolate chips. Refrigerate dough for 4-6 hours (or more). When ready to bake, preheat oven to 350, roll into balls and set on baking sheet. (Note: refrigerating is the most important part. If you don’t refrigerate, when the cookies go into the oven, the caramel pieces will sink to the bottom and stick to the cookie sheet.)

Bake at 350 for 8-10 minutes. Let cool completely, and drizzle with caramel sauce if desired.

Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.

In a medium bowl, whisk together the dry ingredients. Set aside.

In the bowl of a stand mixer, beat the butter and sugars together with the beater blade for about two minutes. Add the almond paste in pieces and mix until well combined. Add in eggs one at a time. Add the vanilla extract and mix well.

Add dry ingredients to wet ingredients slowly mix until dry ingredients disappear. Stir in toffee and chocolate chips. Scoop dough onto prepared baking sheet with a medium cookie scoop. Bake for 12-14 minutes or until cookies are golden brown around the outside. Let cool on baking sheet for 5 minutes and then transfer to a cooling rack.

*Note-if you don't have homemade toffee, you can use chopped up Heath or Skor bars.

Welcome

I'm Erica Ellen, and sometimes I eat things other than Poptarts & Dr Pepper. My baking/cooking style can be summed up by Julia Child, "The only real stumbling block is fear of failure. In cooking you've got to have a what-the-hell attitude."